Jumping back two posts ago, you may remember that I made a steamed chocolate pudding with chocolate sauce. Well, the sauce in question was actually a ganache, made from chocolate and cream, that sets quite hard once cooled. I had quite a bit of ganache left over from the pudding and, not wanting to let it go to waste, I turned the solid, chocolatey mass into chocolate truffles. You could make just about any kind of truffle that you fancy with ganache as the basis: add a dash of Cointreau for orange truffles, peppermint extract for peppermint truffles, limoncello, cherry herring, or unadulterated for a perfectly plain chocolate truffle.
Nigella's chocolate sauce (ganache)
Read more: http://www.dailymail.co.uk/femail/food/article-1094188/Chocolate-pudding-Christmas-pudding-haters.html#ixzz1ueAkPfM9